Alvin davis puffer



, AALvN nAvis Ponsen, es' poseen; MASSACHUSETTS.

Leners Paesi nofnsas, me sebmry 7, 1871.

To all to when these presents shollcome:

Be it known that I, Arms Bevis Ponsen, of Boston, inthe county ofSuffolk ond State of Massachusetts, have 'made en invention oi' certzinnew and' desirable WineSirups end Beverages; Iand do hereby declare thefollowing to be e full, clear, and exact de ecription thereof,snliieieutlylnoid to enable others practiced in the ait to which, itrelates to compounll nnrlvnse the same'.

llhe purpose of this invention is to produce spark ling or nerzitefAhevemges, which, being more than incre imitations of wines or beers, arein ceissinn'espente preferable to, them, ysind whlehyconstltnt'e nhealthful and delicious drink, that 'may be drown fromordinerysodzyfountcing,or from bottic sllldf non" charged afternis'uisnnerofmineinennierg so called. Y

The @meer of ons invenzioni@ t@ previas sparkling A or oemted winebeverages that may be vdrawn from soilavwater fountains as inthcordin'ory way-oi' drew ing onderwater sirops.

Ihav'e found that certain wines may he conoen4 tested in to sirops,which, when drawn from sirop chambers of soflafwntcr fountains andmixedwith the 4nerzited water, yield lnsverngesr having all thecharacteristics of wines; and also, that sirops may be manufacturedwhich, when drawn with' soda-water, ineke' beverages having thestrength, lleven-and medicinel qualities of wines. i

I am nnfnrotllztt wines, like cloret, fornstance, have been mixed withsodwwater and syrnps, but the drink prepared in this wey,r is simplyflavored withv wine, :md is very much diluted, and entirely' iierentfrom that obtained 'by`t-he use of my Aconcentralini sii-ups, beingdeeientin alcoholic st'eength and liever,

:md quality of fruit'extrect. i i; rIrhe wines that I prefer to make'aref genernllyfo' 'elle e'ervescing ykinds, like champagne, spnrlklinglheck, nnd'others;bun I' do nctcontlne myself to these, csthe" flavors ofrnnny stilln'ines may be closely imitated, although soda-water causesthem to' efl'ervesoe at the, time of dmwing. i Y

To enable others to make use of-1ny invention, I will give one method ofprocednre' hy which I lmye successfully made and imitated chsmpagnewine.

By chemical analysis, good imported champagne has been fonhd to retaintwelve per cent. of absolute alcohol, :ind about one :ind one-eighthpound of fruitextrnct :ind snccharine metter in a gallon 'of wine. Non',as it is customary to draw 'soda-water tnmblers i Witnesses:

lor mugs about onefsixth full of sirop before introducing the nereitelwnteigl lied it necessary to concentrate my nrinesirens', int/oone-sixth pero of the volurne of wine' that; in to ne drown. thereforemake my champagne-sirop ci about entend4 three-qnorters pounds oivfruit-extract endl-enger, with abone three queres of alcohol omi onequart of water, iievoring I Vith essentiel 'oils er coloring it with{elitle caro'melr.

rwhen desirable.

For fruit extract-e I use jellies of grapes, apples, currents, and otherfruits, with sogennnd sometimes a littlegelntine, end l nos the pureninetyve perv cent. alcohol of commerce in making'these'sirnps.

I desist wisheo conne myself te, any exact jaroportions of ingredients,nor 'to the'li'inzls of frnit-exy Weigold orornensol; eclisse willsmile.

sirops for sodo-water, esnetiellyV :titer o few experi-- mental Vtrials;but it is importent th't. the sirops should Aconlsin nearly six times asmuch :llco'hcl as the wine orsvine beverage is intended to contain.

Good fruit extracts, with'eome le-vol', may he pro cured by boilingdownwine, in o. vaennmor other- -wiseso the proper consistency, andthese, mixed with alcohol, with or wit-hout additioni finvoring, moiremy sirops, and yield pleasant wine bevemges with sodajvster; but suchsirops ore genemlly'nore costly thenn those mede of jellies and sugar.'i'

" It'will be apparent that,by making sirops of con'- lccutrnted.malt andhop extracts, with the-necesssry quantity of alcohol added, end drnviingthem with solle-wztter, I can make pleasant etervescing beverages, likeale or beer, 'one greet ndvnntsge being that 'auch sirops maybe kept forn. long time Without nnv dergoing'chnnge, or decomposition.

water with the nbove-descrihed sirens.

AIJVSv DAVIS PUFFEB.

mixing sedn- Fnnn. Gomis, EDWARD Gmnnrrn.

the some; when.'

